Lamb Three Ways @ Ralph’s On The Park

The idea of serving a single kind of protein several different ways is very appealing. In the best versions, not only are the preparations different, but the cuts of meat come from different parts of the animal involved. Here we have Chef Chip Flanagan making lamb sausage in house and nestling it alongside a lamb T-bone–not something we see often, but easy to get into. What makes this trio of spectacular is the braised lamb belly. It’s much leaner than the more common (and boy, are we getting tired of it!) pork belly, yet there’s enough fat in there to make magic. It all has a slight barbecue quality, adding further to the interest.